Non Vegetarian Fare Recipes

* NON-VEGETARIAN FARE

Steps:

• EGGS(see INFORMATION AND SPECIAL TECHNIQUES: __Eggs)SCRAMBLED EGGS (see INFORMATION AND SPECIAL TECHNIQUES: __Scrambled Eggs) Scrambled Eggs with Onions Scrambled Eggs with Crumbled Paneer Cheese Parsi Scrambled Eggs with CornOMELETS Parsi Omelet with Tamarind Spicy Omelet with Ground Masala Mashed Potato Omelet Stuffed Omelets Spicy Green Chutney Omelet Filling Tomato and Paneer Cheese Omelet Filling Oven-Roasted Vegetable Omelet Filling Ground Meat Omelet FillingFRENCH TOAST Savory Indian-Style French Toast Stuffed Green Chutney French ToastCHICKEN(see INFORMATION AND SPECIAL TECHNIQUES: __Chicken)EGG CURRIES Spicy North Indian Egg Curry Kerala Egg and Potato Curry with Coconut Milk Goan Egg-Drop Curry with Coconut and TamarindGRILLED AND DRY-COOKED CHICKEN AND TURKEY DISHES Grilled Tandoori Chicken Griddle-Fried Chicken Skewers with Mango-Ginger Sauce Oven-Roasted Yogurt-Marinated Chicken Pan-Cooked Onion Chicken Mint-Cilantro Chicken Pan-Cooked Chile-Chicken Thighs Tamarind Chicken Ginger Chicken with Citrus Juices Peach and Tomato Chicken Coriander and Apple Chicken Diced Chicken with Cumin and Red Bell Peppers Chickpea Masala Chicken Roasted Turkey with Indian FlavorsCHICKEN DISHES WITH GREENS Spicy Green Masala Chicken Traditional Indian Chicken with Spinach Chicken Tenders with Sautéed Spinach Hyderabadi Fenugreek Chicken Punjabi Fenugreek Chicken Cilantro Chicken Drumsticks in a WokCHICKEN CURRIES Basic Chicken Curry Chicken Curry with Chopped Onions and Tomatoes Chicken Curry with Dry-Roasted Spices Chicken in Fried Masala Curry Saffron Chicken Curry with Dry-Roasted Almonds Cashew and Poppy Seed Chicken Curry South Indian Coconut Chicken Curry Almond Chicken in Coconut Milk Sauce Grilled Chicken in Spicy Sauce Butter Chicken Curry Chicken and Cracked-Wheat Curry Goan-Style Spicy Chicken CurryYOGURT CHICKEN CURRIES Yogurt Chicken Curry with Caramelized Onions Fragrant Chicken Curry with Coconut and Sesame Seeds Hyderabadi Chicken Curry Baked Yogurt-Mint Chicken Curry Chicken Tenders in Creamy White Sauce Parsi Peanut Chicken Nirmala's Sindhi Chicken CurryGROUND CHICKEN CURRIES Soft-Cooked Ground Chicken with Cardamom Seeds Diced Chicken with Pomegranate Seeds Chicken Kofta Balls in Kashmiri Cashew-Saffron SauceMEAT(see INFORMATION AND SPECIAL TECHNIQUES: __Meat)CLASSIC LAMB CURRIES Basic Pan-Roasted Lamb Curry Classic Marinated Lamb Curry Curried Lamb with Whole Spices Lamb Curry with Pickling Spices Marinated Lamb Shanks Curry with Potatoes Rita's Mutton Curry Mughlai Lamb Curry with Cashews and Coconut Milk Mughlai Pot-Roasted Lamb with Almonds and Poppy Seeds Sunil's Kashmiri Pot-Roasted Lamb with Dried GingerLAMB AND GRAIN CURRIES Parsi Lamb Curry Punjabi Split Chickpeas and Lamb Curry Hyderabadi Mashed Lamb and Cracked-Wheat Hyderabadi Lamb with Mixed LegumesLAMB CHOP AND CUTLET DISHES Fragrant Lamb Chops in Yogurt Curry Mughlai Lamb Chop Curry with Almond and Poppy Seeds Parsi Lamb Chops Curry Milk-Simmered Rib Chops Milk-Simmered, Batter-Fried Lamb Rib Chops Citrus-Glazed Lamb Loin Chops Pan-Sautéed Lamb Chops with Rosemary Sautéed Lamb Cutlets with FenugreekWHOLE LEG OF LAMB AND RACK OF LAMB Pot-Roasted Leg of Lamb Hyderabadi Spicy Leg of Lamb Raan with Screwpine Essence Spinach-Stuffed Honey-Roasted Boneless Leg of Lamb Grilled Butterflied Leg of Lamb Spicy Rack of Baby Lamb My California-Style Rack of Baby LambGROUND MEAT AND MEAT BALLS (Keema and Kofta) Ground Meat with Potato Wedges Ground Meat with Red Lentils Ground Meat with Spinach and Coconut Milk Ground Meat with Nuts and Raisins Spicy Meat Balls Stuffed Meat Balls in Yogurt-Cream Sauce Egg-Stuffed Meat Balls in Yogurt-Cream Sauce Kashmiri Hand-Pressed Meat Rolls in Curry Sauce Ground Meat Rolls in Spicy Buttermilk Sauce Kashmiri Meat Balls in Red Paprika Sauce Yogurt-Braised Meat BallsREGIONAL MEAT SPECIALTIES Kerala Lamb Chile-Fry with Vinegar Kerala Lamb Curry with Coconut Milk Coorgi Potk Curry Spicy Goa-Style Lamb Curry Spicy Goa-Style Pork Curry Rosita's Goan Pork Curry Goan Beef Curry Kashmiri Slow-Cooked Spicy-Lamb Curry Kashmiri Lamb Curry with Saffron Kashmiri Lamb Curry with Turnips Flattened Lamb Strips in Fragrant Yogurt Curry Stuffed Rolled Lamb Strips in Spicy Cream Sauce Meat Broth Lamb CurryFISH AND SHELLFISH(see INFORMATION AND SPECIAL TECHNIQUES: __Fish and Shellfish)SHRIMP DISHES Pan-Fried Shrimp Spicy Grilled Shrimp Cochin Coconut Shrimp with Tomatoes Marinated Shrimp with Green Mangoes and Bell Peppers Kerala Shrimp Chile-Fry Butterflied Sesame Shrimp Tangy Shrimp with Fresh Mint Leaves Coconut Chutney ShrimpSEAFOOD CURRIES Spicy Goan Shrimp Curry Shrimp Curry with Chayote Naina's Crab CurryFRIED, GRILLED, AND BAKED FISH Sohini's Fast and Easy Indian Tuna Vinegar-Poached Fish with Fresh Curry Leaves Grilled Sea Bass Broiled Indian Swordfish Steaks Basic Southern Indian Fried Fish Pan- Fried Whole Fish with Tomatoes and Kokum Pan-Fried Fish Fillets with Ajwain Seeds Pan-Fried Sea-Bass with Cilantro-Yogurt Sauce Blackened Garam Masala FishFISH CURRIES Basic Fish Curry Pan-Fried Halibut in Yogurt-Cashew Curry Fish with Bengali 5-Spices Fish with Ground Mustard Seeds Cochin Masala Fish with Pearl Onions Sohini's Fish Curry with Dried Coconut Malabar Fish Curry with Kokum and Coconut Milk Spicy Fish Curry with Coconut Sauce Goan Fish Curry with Coconut Milk and Tamarind Hyderabadi Fish Curry with Sesame Seeds and Tamarind Fish with Bell Peppers and OnionsFrom "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEGETARIAN PASTITSIO

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
• Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
• Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
• To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
• Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
• Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.